Tightly hold the lid on and shake them enough to rough up the edges - just a few back-and-forths should do! When the potatoes are done, drain them in a colander then place back in the saucepan.Pop the oiled tin in the oven - you want it to be in there about 10-15 minutes until it is super hot. While the potatoes are boiling, add the vegetable oil (and whole garlic cloves/rosemary if using) to a large baking tin (big enough for the potatoes to be in a single layer).Bring the water back up to a rolling boil and boil the potatoes for 5-7 minutes, until the outside is soft enough that you can easily pierce it with a knife. Once boiling, add 1 tsp bicarbonate of soda, stir, and then add the potatoes. Half-fill a large pan with water, add a pinch of salt and bring to the boil.Peel the potatoes and either leave them whole or cut in half, depending how big the potatoes are and how big you want your roasties to be!.Preheat the oven to 200'C / Fan 180'C / Gas Mark 6.The combination of the rough edges and hot oil will work perfectly to crisp up your roasties to golden perfection! You then want to work quickly to get the potatoes in and and coated, before popping it straight back in the oven to avoid losing heat. I pop mine in the oven for around 10 minutes, so that it's almost at the point of smoking.

The second tip is make sure the oil in your potato pan is super hot. This roughs up the edge of the potatoes so that they crisp and crunch up beautifully. Pop them back in the pan, sprinkle over some sea salt and whack the lid on - then give that pan a good shake. The first tip is once the potatoes have par-boiled and you've drained them, you need to shake them up. There are a few tips you can follow to make sure you get the best crunchy, crispy outside to your roast potatoes.Īnd the best part is, you don't even need any flour - so you can keep them naturally gluten free. The next stage of a perfect roast potato - and probably my favourite - is the crispy exterior. How to get crispy roast potatoes with no flour

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